Rigatoni alla Norma | Quick Sicilian Classic with Eggplant

Wash the eggplants and cut them into approximately 2 cm cubes. In a large pan, heat 3 tablespoons of extra virgin olive oil and sauté the eggplant cubes over medium-high heat for 8-10 minutes, until golden and tender. Remove them onto a plate lined with paper towels and season with a pinch of salt.

In the same pan, add the remaining 1 tablespoon of olive oil and the thinly sliced garlic cloves. Sauté the garlic for 1 minute until fragrant, without burning it. Add the canned diced tomatoes, salt, and ground black pepper. Let the sauce simmer over low heat for 10-12 minutes, until nicely thickened.

Meanwhile, bring a large pot of generously salted water to a boil. When the water comes to a boil, add the rigatoni pasta and cook according to the package instructions until al dente (approx. 10-11 minutes). Before draining the pasta, reserve half a cup of the pasta cooking water.